A BLEND (55 : 45) OF NATIVE FOOD GRADE TAPIOCA STARCH AND NATIVE FOOD GRADE POTATO STARCH TO BE USED IN THE MANUFACTURE OF GLUTEN - FREE BAKED GOODS. STARCH IS NOT COOKED OR PROCESSED IN ANY WAY.
A BLEND (55 : 45) OF NATIVE FOOD GRADE TAPIOCA STARCH AND NATIVE FOOD GRADE POTATO STARCH TO BE USED IN THE MANUFACTURE OF GLUTEN - FREE BAKED GOODS. STARCH IS NOT COOKED OR PROCESSED IN ANY WAY.
A BLEND (55 : 45) OF NATIVE FOOD GRADE TAPIOCA STARCH AND NATIVE FOOD GRADE POTATO STARCH TO BE USED IN THE MANUFACTURE OF GLUTEN - FREE BAKED GOODS. STARCH IS NOT COOKED OR PROCESSED IN ANY WAY.
Classification justification
CLASSIFICATION HAS BEEN DETERMINED IN ACCORDANCE WITH THE FOLLOWING :
GENERAL INTERPRETATIVE RULES (GIR)S
GIR 1 HAS BEEN USESD TO CLASSIFY THIS PRODUCT BY THE TERMS OF HEADING 1108 - STARCHES; INULIN.
GIR 2(B) - MIXTURES
GIR 3(B) HAS BEEN USED AS THE TAPIOCA STARCH IS CONSIDERED TO BE THE ESSENTIAL CHARACTER (GREATEST PERCENTAGE BY WEIGHT)
GIR 6 HAS BEEN USED TO CLASSIFY THE GOODS TO SUBHEADING LEVEL 110814 - MANIOC (CASSAVA) STARCH..